Seared Venison & Coconut Curry Sauce

Name: Seared Venison & Coconut Curry Sauce with Spiced Roast Veggie Toss & Garlic-Chilli Flatbreads
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 portion cauliflower; 1 bag green beans; 1 packet peeled pumpkin pieces; 1 sachet Mumbai Spice Blend; 1 bag baby spinach leaves; ½ Brown Onion; 20 g butter; 1 packet garlic paste; pinch chilli flakes; 2 flatbreads; 1 packet venison steak; 1 packet Mild Curry Paste; 1 sachet curry powder; 1 packet coconut milk; 1 packet Roasted Peanuts & Cashew Mix; 1 bag coriander

with Spiced Roast Veggie Toss & Garlic-Chilli Flatbreads

Get up to $175 off

Who says a coconutty curry sauce can’t be served with a tender venison steak? No one, so let’s not waste any time and plate up this tasteful dish with a fragrant chill and garlic butter-slathered flatbreads to soak up any excess curry sauce. There won’t be a crumb left.

Allergens:

Milk

•Gluten

•Soy

•Almond

•Peanuts

•Tree Nuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1 bag

green beans

1 packet

peeled pumpkin pieces

1 sachet

Mumbai Spice Blend

1 bag

baby spinach leaves

Brown Onion

1 packet

garlic paste

(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

pinch

chilli flakes

flatbreads

(Contains: Gluten, Soy; May be present: Eggs, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Peanuts. )

1 packet

venison steak

1 packet

Mild Curry Paste

(Contains: Milk, Almond; May be present: Eggs, Gluten, Soy, Fish, Sesame. )

1 sachet

curry powder

1 packet

coconut milk

1 packet

Roasted Peanuts & Cashew Mix

(Contains: Peanuts, Tree Nuts; )

1 bag

coriander

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)3422 kJ

Fat45.8 g

of which saturates20.6 g

Carbohydrate84.8 g

of which sugars27.5 g

Protein53.7 g

Sodium1547 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Trim green beans. • Place peeled pumpkin pieces and cauliflower on a lined oven tray. Sprinkle over Mumbai spice blend, season with salt and drizzle with olive oil. Toss to coat and roast until tender, 20-25 minutes. • In the last 10 minutes, add green beans to the tray and continue roasting until tender. • When the veggies are done, add baby spinach leaves to the tray and toss to combine.

TIP: If your oven tray is crowded, divide between two trays.

• While the veggies are roasting, thinly slice onion (see ingredients).

• When the veggies have 10 minutes remaining, place the butter, garlic paste and a pinch of chilli flakes (if using) in a small microwavable bowl. Season, then mash together with a fork. • Spread the garlic-chilli butter over one side of the flatbreads. • Place flatbreads on a second lined oven tray and bake until golden brown, 6-8 minutes.

• See Top Steak Tips (below) for extra info! • While the flatbreads are baking, season venison steak. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook venison for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest and cover to keep warm.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion until just softened, 2-3 minutes. • Add mild curry paste, curry powder and a splash of water and cook, stirring, until fragrant, 1-2 minutes. • Add the coconut milk, stir to combine and simmer until slightly thickened, 2-3 minutes. Stir in any steak resting juices. Season with salt and pepper.

• Slice the venison. • Divide spiced roast veggie toss and venison between plates. Pour coconut curry sauce over venison. • Top with roasted peanut & cashew mix. Tear over coriander leaves. • Serve with garlic-chilli flatbreads and remaining coconut curry sauce. Enjoy!